CHOCOLATE CAKE WITH CHERRY COMPOTE

Ingredients

Moist chocolate sponge biscuit

100 grams (3.55 ounces) butter
180 grams (6.35 ounces) sugar
3 large eggs
200 milliliters (6.80 fluid ounces) milk
3 tablespoons (45 milliliters) olive oil
300 grams (10.60 ounces) flour
80 grams (2.80 ounces) cocoa powder
10 grams (0.35 ounces) baking powder
1 teaspoon baking soda
a pinch of salt

Cherry compote with red wine

15 grams (0.55 ounces) gelatin
200 grams (7.05 ounces) pitted cherries
170 grams (6.00 ounces) sugar
100 grams (3.55 ounces) dessert red wine
cinnamon, anise, ginger to taste

Ganache

250 grams (8.80 ounces) cream (33%)
250 grams (8.80 ounces) milk chocolate
100 grams (3.55 ounces) butter

Equipment

Mixer
A hand or stand mixer will help you achieve the fluffy and airy texture for your butter and egg mixture. Ensure it's set to the correct speed to avoid over-mixing.
Baking Pans
Three 20 cm (7.9 inch) silicone molds are ideal for this recipe. Silicone molds make it easier to release the cake layers without sticking.
Whisk
An essential tool for combining dry and wet ingredients gently, ensuring your sponge remains light and moist.
Blender
Useful for grinding the cherry compote if you prefer a smoother texture.
Microwave
Ideal for heating chocolate in pulses to achieve the perfect consistency without burning.
Cling Film & Acetate Film
Necessary for molding the cherry compote and providing a smooth finish.

Instructions

Step 1

Welcome everyone! Today, we're excited to share a delicious recipe for a chocolate cake with cherry compote and red wine. We hope you enjoy making and tasting it!

Step 2

For this recipe, you will make three 20 cm (7.9 inch) cake layers. First, cream the butter (100 grams | 3.55 ounces) and sugar (180 grams | 6.35 ounces) together until you achieve a light and fluffy texture. Beat in the 3 eggs, one at a time until fully incorporated. Make sure the butter is at room temperature for easier creaming.

Step 3

In a separate bowl, combine the milk (200 milliliters | 6.80 fluid ounces) and olive oil (3 tablespoons | 45 milliliters). This mixture can also be made with any flavorless vegetable oil. Adding oil to the milk will help keep your cake moist.

Step 4

Switch off your mixer and start mixing by hand with a whisk or a spatula. Sift together the flour (300 grams | 10.60 ounces), cocoa powder (80 grams | 2.80 ounces), baking powder (10 grams | 0.35 ounces), baking soda (1 teaspoon), and a pinch of salt. Sifting helps to evenly distribute the dry ingredients and avoid lumps.

Step 5

Gently fold the dry ingredients and the milk-oil mixture into the egg-butter mixture in portions, doing this in two or three stages. This will help to maintain the light and airy texture of your sponge biscuit.

Step 6

Pour the batter into three 20 cm (7.9 inch) silicone molds. Bake at 175°C (347°F) for 25 to 35 minutes using the top-bottom heating mode. A toothpick inserted into the center should come out clean when the cakes are done. Silicone molds ensure even baking and easy removal.

Step 7

Let the sponge cakes cool completely before removing them from the molds. For best results, allow the cakes to rest for 8 to 12 hours before assembling the cake. Cooling the cakes overnight helps to reduce crumbs when you assemble.

Step 8

For the cherry compote, dissolve the gelatin (15 grams | 0.55 ounces) in cold water according to the package instructions. Heat the red wine (100 grams | 3.55 ounces) with your chosen spices (e.g., a couple of ginger slices, a cinnamon stick, and some anise) and let it steep for several hours or overnight for a rich aroma. Soaking spices in the wine overnight enhances the flavor.

Step 9

Combine the cherries (200 grams | 7.05 ounces) and sugar (170 grams | 6.00 ounces) in a saucepan and heat until the cherries start to release their juice. Optionally, blend the cherry mixture for a smoother texture. Add the spiced wine and bring the mixture to a boil, then stir in the gelatin until fully dissolved. Pour the compote into molds (16 cm | 6.3 inch rings) lined with cling film and acetate. Allow it to cool at room temperature, then transfer to the freezer to set completely, about 2-3 hours. Using acetate makes removal easier and cleaner.

Step 10

To make the ganache, heat the cream (250 grams | 8.80 ounces) to 80°C (176°F) and pour it over the milk chocolate (250 grams | 8.80 ounces). Stir until the chocolate is melted and smooth. Let the mixture cool to 40°C (104°F), then mix in the softened butter (100 grams | 3.55 ounces) using a blender. Cover the ganache with cling film so it touches the surface to prevent a skin from forming, and chill in the fridge. Once chilled, whip the ganache with a mixer until it's light and fluffy. Chilling the ganache helps to achieve the right consistency for whipping.

Step 11

To assemble the cake, alternate layers of the sponge cake with the ganache and cherry compote. The ganache is also enough to frost the outside of the cake. Enjoy your delicious creation! Bon Appetit! Chilling the cake before serving will help the layers set and make slicing easier.

Servings

When it comes to serving this spectacular chocolate cake, you have numerous options that will delight your guests and elevate the entire dining experience. Picture this: a slice of this rich and moist chocolate cake paired with a scoop of premium vanilla or dark chocolate ice cream. The combination of the warm cake and cold, creamy ice cream is an absolute delight.

For a more sophisticated presentation, drizzle some red wine reduction on the plate and garnish with fresh cherries and a sprig of mint. This not only adds to the visual appeal but also complements the cake’s flavors superbly. Another idea is to serve it with a side of whipped cream and a few candied nuts to add a crunchy contrast to the soft, moist cake layers.

If you're hosting a party, consider serving it in small portions alongside an assorted fruit platter. The freshness of the fruit will balance the richness of the cake, making for a well-rounded dessert spread. Alternatively, cut the cake into mini slices or squares for an elegant dessert buffet, allowing guests to enjoy it as part of a mix-and-match assortment of sweets.

Variations

For a gluten-free version of this chocolate cake, simply substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend includes xanthan gum or another binding agent to maintain the structure and texture of the cake. Double-check all other ingredients to ensure they're gluten-free as well.

Creating a vegan variation is just as straightforward. Replace the butter with a dairy-free margarine, use a plant-based milk (like almond or soy milk) instead of regular milk, and substitute the eggs with a flaxseed or chia seed mixture (1 tablespoon of ground seeds mixed with 3 tablespoons of water per egg). For the ganache, opt for a dairy-free cream and vegan chocolate.

Faq

Why did my cake layers come out dense?
You might have over-mixed the batter or over-baked the cake layers. Ensure you mix until just combined and check doneness with a toothpick.
How do I avoid my ganache from becoming grainy?
Make sure to heat the cream properly and stir the ganache thoroughly. Cooling it to the right temperature before adding butter also helps in achieving a smooth texture.
Can I use frozen cherries for the compote?
Yes, you can. Just make sure to thaw and drain them before using to avoid excess moisture in the compote.
How do I prevent my sponge layers from sticking to the silicone mold?
Always ensure the molds are clean and lightly greased with a neutral oil or non-stick spray before adding the batter.
Can I make the cake layers in advance?
Absolutely. In fact, letting the layers rest for 8 to 12 hours before assembling helps in achieving better texture and flavor.
How do I store leftovers and for how long?
Store leftover cake in an airtight container in the refrigerator for up to 5 days. You can also freeze it for up to 3 months.